Coconut Cream Pie Cookie Cups – Easy Recipes for Dessert Lovers
These Coconut Cream Pie Cookie Cups are the ultimate easy dessert—perfect for parties, holidays, or a sweet craving fix!
Servings: 24 cups
Ingredients
- 1 package refrigerated sugar cookie dough
- 1 (3.4 oz) package instant coconut cream pudding mix
- 1 ½ cups milk
- 1 cup whipped topping (like Cool Whip)
- ½ cup sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin.
- Roll cookie dough into 1-inch balls and press each into the bottom and sides of the muffin cups to form a cup shape.
- Bake for 10–12 minutes or until golden brown. Remove from oven and let cool completely.
- In a medium bowl, whisk together coconut pudding mix and milk for 2 minutes until thickened.
- Fold in the whipped topping until smooth and creamy.
- Fill each cooled cookie cup with the pudding mixture using a spoon or piping bag.
- Sprinkle with toasted shredded coconut and chill until ready to serve.